1 lb. fresh shrimp
1 pkg. Pepperidge Farm puff pastry
1 can cream of shrimp soup
6 slices Swiss cheese
1 tbsp. Worcestershire sauce
Fresh chopped parsley for color
2/3 c. half & half

Peel and devein shrimp. Combine with last 5 ingredients, heat gently until shrimp is cooked, pink. Heat puff pastries as on package directions. Fill shells with shrimp sauce, top with Swiss cheese and broil on cookie sheet until bubbly, about 25 minutes; watch carefully. Serve immediately. Serves 6.